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Old 11-22-2011, 02:35 AM   #51
urbanmyth
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What are the chances of the bottles 'spoding in the dishwasher after they have carbed up? I make small batches of cider (1 gallon Carlo Rossi growlers) and then I bottle into 1 liter swing tops. I have heard swing tops are usually stronger bottles, but I have still only ever let them just bottle condition to dryness. I would love to try a sweeter cider variety.

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Old 11-23-2011, 04:56 PM   #52
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Any luck with the champagne yeast?

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Old 11-23-2011, 08:19 PM   #53
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Any luck with the champagne yeast?
Negative . I think that i have narrowed down the cause(s). Please let me know what you folks think:

To many lemons - I used a total of 4 for this two gallon batch. Maybe this made it to acidic for the yeast

Adding the cinnamon extract. Ive seen some recipes use this but its always after fermentation.

I believe that both cinnamon and lemon are antiseptics. Anyways, looks like ill be drinking the hard stuff this thanksgiving. Let me know what you guys think messed this one up. Thanks and Happy Thanksgiving!
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Old 11-25-2011, 10:55 PM   #54
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I had just finished a batch of EdWort's Apelfwein and dumped this on top of the yeast left in the carboy after bottling. Other than using Cooper's Ale Yeast, everything else is identical and the cider turned out fantastic!

I am typing this as a batch of bottles are downstairs pasteurizing, after only 12 hours! I am thankful I decided to crack one open this evening. Perhaps it is because I already had a full-sized yeast colony from the apelfwein that it carbonated so fast.

Thank you for the recipe, my wife and I are excited that we can get our cider fix in less than a week now!

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Old 12-04-2011, 05:36 PM   #55
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Has anybody followed this recipe completely and actually hit the quoted OG? I've done this twice now, the second time with 3 lb of honey in 5 gallons and couldn't get nearly 1.07. Do brown sugar and honey contribute that differently to gravity?

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Old 12-05-2011, 03:40 PM   #56
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How to Brew - By John Palmer - What Sugar Should I Prime With?

Always a good source of information
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Old 12-05-2011, 03:41 PM   #57
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"Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar"

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Old 12-05-2011, 09:39 PM   #58
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Just started my batch!

Can I bottle this into 1Gal apple juice containers (because they are screw top) and skip the pasturizing for the bottles? I won't have it sitting around long enough so i figure i will just pour from the AJ bottles.

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Old 12-06-2011, 04:51 AM   #59
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That's a fair assumption. As far as not pasteurizing, I would advise against it, as it will go dry within another week or so and would need to be backsweetened or aged.

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Old 12-08-2011, 05:23 AM   #60
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Hmm....guess i'm going to need bottles, caps, and a capper then

As for my assumption, I was dead on. Fermentation began within three hours, but nothing through the airlock. 24 hours in there was a bubble every 2-3 minutes. As of 6PM yesterday (Wed) it was pushing a bubble out every 30 seconds or so, and it's foaming like crazy.

So no worries on that, the cider will work just fine.

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Patience, my Padawon. The yeast can sense your tension.
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